Three pounds carrots, 3 oranges, 1 lemon, 5 peaches and a little ginger root. Run carrots and peaches through a shredder. Grate the rind of a lemon and of one of the oranges. Add juice of lemon with the oranges and peaches. Weigh and add as much sugar as you have fruit. Boil over a slow fire for 1 hour. — Mrs. A. Steging.

Four cupfuls of grated raw carrots, 2 cupfuls of sugar, 4 tablespoonfuls of lemon juice and a scant teaspoonful of salt. Wash and scrape the carrots, grate or put through a food chopper. Put in a preserving kettle with 2 cupfuls of water and boil slowly for ½ hour, by which length of time the water will have boiled away. Add the sugar and boil or simmer slowly for 1 hour; add lemon juice and salt. Stir often. Pour into sterilized glasses and cover with paraffin. — Mrs. A. Steging.

One basket of blue grapes, 3 oranges, 1 lemon, 3 pounds sugar, 1 pound seeded raisins; slip the skins off the grapes, put the pulp in kettle, keep from burning, a few minutes simmering will make the seed come out, put through colander to remove seeds, then add skins. Squeeze juice from oranges and put through meat grinder with peel, add raisins and sugar. Mix all together and cook 20 minutes. — Mrs. A. Piepho.

Select 1 orange and 1 lemon with a thin skin. Cut in slices and then in cubes. To this add 6 cups of water. Let stand over night. Next morning boil 20 minutes; measure liquid and to 1 cup of mixture add 1 cup of sugar. Boil evenly for ½ hour, or until it jells. This will make 8 medium sized glasses. — Mrs. Albrecht.

Four cups of strawberries, 3 cups of sugar, 1 cup of water. Cook berries and water 19 minutes, add sugar and boil 3 minutes or a little longer. Seal in sterilized jars. Use pint jars, and be careful to have good rubbers. — Mrs. C. Feig.

Use ⅓ of ripe grapes and ⅔ of ripe elderberries, have all the stems out, put them in a sauce pan, and place over the fire and let them cook slowly until tender enough to yield all their juice freely, then put it into a jelly bag and let drain until all the juice is out. Then for each pint of juice add 1 pint of granulated sugar. Boil the sugar and juice together and stir until the sugar is dissolved. Continue the boiling until a little of the jelly (cooled) stiffens on a saucer and when it is partly cool pour it into the jelly moulds and when cold cover with brandied paper to keep out the air. — Mrs. Albrecht.

One basket grapes; cook until cooked apart, strain through bag then add 1 cup sugar, put back on stove to come to a boil, then bottle, and keep in a cool, dark place. When serving put about ¼ grape juice in a glass, then fill with water. — Mrs. A. Piepho.